This traditional rich rustic cake recipe with a slight lighter and sweeter french twist - picture lavender fields and champagne. This adaption of Maialino's Olive Oil Cake was done by removing the orange flavor (zest, juice, and Grand Marnier) and adding lavendar, coconut water/honey mixture, and St. Germaine. Tasted lighter and less bitter. —Jennifer
1 1/2 teaspoons
1 1/3 cups
olive oil - EVOO
1 1/4 cups
In This Recipe
Get the oven and pan ready since the prep is quick and easy. Turn the oven to 350 degrees. Spray a 9 inch cake pan (make sure its 2 inches deep as the batter will fill it to the top) and line the bottom with parchment.
Baking is an exact science to get the cake to end up at the right consistency, so when I am baking, I definitely like to get all of my ingredients ready and measured exactly.
Start by getting the special touch ready - in a small bowl, mix the coconut water and the honey until the honey is fully dissolved. Add the St. Germaine to this mixture.
In another bowl, add the olive oil, milk, St. Germain mixture, and eggs. Mix well. Set aside.
In a third bowl, add all of your dry ingredients (flour, sugar, baking soda, salt, and baking powder. Use a whisk to blend these well and ensure that the sugar is evenly distributed in the flour.
Slowly whisk the dry ingredients into the wet ingredient bowl, mixing until just combined.
Pour the batter into your prepared cake pan. Sprinkle the lavender evenly across the top of the cake.
Note: Spreading the lavender is important because my first try I mixed them into the batter and the baking process forced all of it to the center top leaving a dry and bitter set of lumps.
Place cake on the center rack for an hour until the top is golden, crusty, and a tester comes out clean. Note: my oven at the beach house took an hour and 10 mins but my oven at home was perfectly at an hour, so be sure to test. Also, the center rack is important so that the bottom doesn't over cook and stays moist.
After the tester comes out clean, transfer the cake to a cooling rack and let it cool down for 30 minutes. After 30 minutes, run a knife around the edge gently to keep the cake sides in tact, invert the cake onto the rack and cool completely for 2 hours.
Serve as a slice with some fresh fruit or fruit sauce or straight up with a glass of desert wine or champagne.